Sriracha Cocktail Recipe: “East End” from The Elm in Brooklyn, NY
If you haven’t had a cocktail made with Sriracha before, allow me to humbly inform you that you’ve been missing out. While I’ve yet to try this spiced-up concoction from The Elm restaurant in Brooklyn—made with gin, maple syrup, lemon juice, Navy-strength rum, and a dash of Sriracha bitters—I’m pretty excited by the mere thought of it.
Get the full recipe here:
Sriracha and Gin Make an English Cocktail With Bite [via MensJournal.com]
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Slater’s 50/50 Releases Sriracha Burger
SoCal’s better burger chain, Slater’s 50/50, is releasing its newest creation on Monday, December 9, 2013: the Sriracha Burger.
The Sriracha Burger features Slater’s signature 50/50 blend—50% ground beef and 50% ground bacon—mixed with Huy Fong Foods’ Sriracha and their Chili Garlic Sauce. The spicy patty rests on a bed of Sriracha coleslaw and gets topped with a Sriracha-mushroom sauté, melted Pepper Jack cheese, Sriracha-glazed thick-cut bacon ribbons, Sriracha mayo, and an extra squiggle of Sriracha, all sandwiched between a brioche bun.
The Sriracha Burger is available at all six Slater’s 50/50 locations: San Diego, Huntington Beach, Pasadena, Lake Forest, and Rancho Cucamonga.
For a vegetarian option, ask for the housemade veggie patty (which is apparently pretty darn delicious) and request no Sriracha bacon.
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RELATED RECIPES
The Ultimate Sriracha Burger recipe from The Sriracha Cookbook
Ground chuck gets pumped up with Sriracha, thick-cut bacon, grilled onions, bleu cheese dressing, tomato, and Swiss cheese.
The Ultimate Sriracha Veggie Burger recipe from The Veggie-Lover’s Sriracha Cookbook
This is a delicious handmade treasure, bursting with moisture and flavor thanks to the mixture of black beans and fresh mushrooms. Topped with arugula, roasted red bell pepper, avocado, and aioli seasoned with cumin and Sriracha, all I can say is… you’re welcome in advance!
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Recipe: Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice
Looking for a way to spice up your Thanksgiving feast? Try my recipe for Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice! Friendly enough to be a side dish but hearty enough to stand alone as a majestic plant-based entrée, everyone—omnivore, vegan, or otherwise—will enjoy this treat from The Veggie-Lover’s Sriracha Cookbook!
Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild RiceMakes 4 to 6 servings
Cranberry Wild Rice
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 ½ cups wild rice
- 3 ½ cups vegetable stock
- ½ cup unsweetened dried cranberries
- ¼ cup chopped raw walnuts or pecans
- 2 tablespoons minced fresh rosemary
- Salt and freshly ground black pepper
Brussels Sprouts
- ½ cup Grade B maple syrup or raw agave nectar
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Sriracha
- 1 ½ tablespoons Bragg Liquid Aminos or low-sodium soy sauce
- Juice of 1 lime
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- Chopped fresh flat-leaf parsley, for garnish (optional)
To make the rice, heat the oil in a large Dutch oven or pot over medium-high heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and bay leaves and sauté just until the garlic is fragrant, about 30 seconds. Add the rice and stir until evenly coated. Continue to cook, stirring occasionally, until the rice is slightly toasted and has a nutty aroma, about 3 minutes. Pour in 1 cup of the stock to deglaze the pan, using a wooden spoon to scrape up all the stubborn, tasty brown bits. Add the remaining 2 ½ cups of stock and the cranberries. Bring to a boil, then immediately lower the heat, cover, and simmer until the rice is tender and some of the grains have popped, 50 to 60 minutes. Uncover and fluff with a fork. Simmer for 5 minutes, stirring occasionally. Remove from the heat and drain off any excess liquid.
While the rice is cooking, prepare the Brussels sprouts. Preheat the oven to 375°F. In a large bowl, combine the maple syrup, oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated. Using a slotted spoon, transfer the Brussels sprouts to a nonstick or parchment-lined rimmed baking sheet or a large cast-iron skillet and spread them in a single layer. Reserve any liquid left in the bowl. Bake the Brussels sprouts for about 25 minutes, until tender and browned.
To finish the rice and serve, add the walnuts to the rice without stirring. Cover and let stand for 5 minutes. Add the rosemary and fluff with a fork to combine. Season with salt and pepper to taste. Serve the Brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple-Sriracha dressing and a sprinkling of parsley.
You can use honey in place of the maple syrup if you wish. Raw orange blossom honey would be especially nice.
Reprinted with permission from The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2013 by Randy Clemens. Photographs copyright © 2013 by Leo Gong.
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Sriracha Mac and Cheese recipe
Just caught this beautiful post from Shutterbean and had to share it. Their rendition of macaroni and cheese is made with a ginger-Sriracha-Havarti béchamel and green onions, then topped with panko, baked, and devoured! Sounds delicious!
Recipe: Baked Sriracha Mac & Cheese, via Shutterbean.com (h/t @jharm73)
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Sriracha Summer Salad recipe
With or without summer weather, this simple yet tasty recipe is sure to make you long for picnics and fireworks. The base of sweet corn is mixed with black beans, ripe tomatoes, and creamy avocado, then tossed with a quick and easy spicy Sriracha vinaigrette!!
Get the full recipe here:
Sriracha Summer Salad recipe, via Yvearl
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